Buttery Spiced Peel-and-Eat Shrimp

This is serious finger-licking food. Justin Chapple spreads a little bit of jalapeño butter into the shell, then he grills the shrimp until they’re deliciously buttery and spicy.

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  • Servings: 4

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  • 4 tablespoons unsalted butter, softened

  • 1 jalapeño—stemmed, seeded and minced

  • 1 teaspoon finely grated lime zest

  • Kosher salt
  • Pepper

  • 1 1/2 pounds shell-on large shrimp (about 24 shrimp)

  • Chopped cilantro and lime wedges, for serving

How to make this recipe

  1. In a small bowl, using a fork, blend the butter with the jalapeño, lime zest, 1 teaspoon of salt and 1/2 teaspoon of pepper. 

  2. Using scissors, cut along 
the back of each shrimp and scrape out the vein. Gently open the shell without breaking it 
off and, using a thin offset spatula or knife, spread some of 
the butter on both sides of each shrimp. Transfer the shrimp 
to a baking sheet and refrigerate for 30 minutes. 

  3. Light a grill. Season the shrimp lightly with salt and pepper. Grill over high heat, turning, until lightly charred and just cooked through, about 4 minutes. Transfer the shrimp to a platter and serve with chopped cilantro and lime wedges.

Make Ahead

The uncooked prepared shrimp can be refrigerated overnight. 

Contributed By Photo © Con Poulos Published June 2017

1120646 recipes/buttery-spiced-peel-and-eat-shrimp 2017-05-03T12:58:38+00:00 Justin Chapple june-2017,peel and eat shrimp,shrimp recipes,spicy shrimp,grill,summer grilling,seafood recipes,buttery-spiced-peel-and-eat-shrimp 1120646

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